We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
for idears for this cook - out. I'm making red cabbage and apples and will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...


--
Best
Greg

On Sun, 30 Sep 2007 18:45:46 -0500, "Gregory Morrow"
> wrote:

>We're having an Oktoberfest cook - out next weekend...
>
>Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
>for idears for this cook - out. I'm making red cabbage and apples and will
>bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
>any brilliant suggestions...???
>
>We are grilling various wursts and such...

German Potato salad!!!

Christine

"Gregory Morrow" > wrote in message
...
> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
> looking
> for idears for this cook - out. I'm making red cabbage and apples and
> will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???
>
> We are grilling various wursts and such...
>
>
> --
> Best
> Greg
Sour cream cucumber salad.
Janet

"Gregory Morrow" > wrote in message
...
> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
> looking
> for idears for this cook - out. I'm making red cabbage and apples and
> will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???
>
> We are grilling various wursts and such...
>
>
> --
> Best
> Greg

Greg, my red cabbage and apples dish always gets tossed. I've tried so many
recipes over the years. Do you have a recipe that you like specifically
that you would like to post?
Thanks,
Dee Dee

Gregory Morrow wrote:
>
> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
> for idears for this cook - out. I'm making red cabbage and apples and will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???
>
> We are grilling various wursts and such...
>
> --
> Best
> Greg

I can't spell it, but what about spaetzle (sp??)?????? Then, how about
some german sausage of some sort, with assorted mustards??
weinersnitzle? Once past sauerkraut, I get lost. Oh, and don't forget
the beer

Sky, who doesn't eat sauerkraut!!!!
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Janet B. wrote:

>>
>> We are grilling various wursts and such...
>>
>>
>> --
>> Best
>> Greg
> Sour cream cucumber salad.
> Janet
>
That's what I was going to suggest. With lots of dill!

Gregory Morrow said...

> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
> for idears for this cook - out. I'm making red cabbage and apples and will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???
>
> We are grilling various wursts and such...


Spaetzle (simple, quick, delicious and plentiful).

"Sky" > wrote in message
...
> Gregory Morrow wrote:
>>
>> We're having an Oktoberfest cook - out next weekend...
>>
>> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
>> looking
>> for idears for this cook - out. I'm making red cabbage and apples and
>> will
>> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
>> any brilliant suggestions...???
>>
>> We are grilling various wursts and such...
>>
>> --
>> Best
>> Greg
>
> I can't spell it, but what about spaetzle (sp??)?????? Then, how about
> some german sausage of some sort, with assorted mustards??
> weinersnitzle? Once past sauerkraut, I get lost. Oh, and don't forget
> the beer

Sky, the various wursts Morrow mentioned *are* German sausage of some sort.
Wiener schnitzel is NOT a side dish - it's a main. Seems you are indeed
lost.

Dee Dee > wrote:

>Greg, my red cabbage and apples dish always gets tossed. I've tried so many
>recipes over the years. Do you have a recipe that you like specifically
>that you would like to post?

I've used Helen Brown's recipes (there are two, I think) for this
dish and I like it. Not sure how well it goes over with a crowd.

I'll dig them up if you like.

Steve

Not necessarily side dishes but here are a few good recipes I brought
back with me-

* Exported from MasterCook *

German Guslasch Suppe

Recipe By :Army Community Services Cooking Class; Wurzburg, Germany
Serving Size : 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chuck, rump or round steak (or half pork) --
cut in small cubes
2 cups onions -- sliced thin
2 large Paprika (one green, one red bell pepper) -- sliced
4 large fresh tomatoes
3 teaspoons cornstarch
3 tablespoons water
3 boullion cubes ( 3 T Massi Gehkorte Bruhe)
4 tablespoons margarine
1/2 can tomato paste -- (3 ounce, optional)
2 tablespoons Paprika
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
worcestershire sauce
tabasco sauce
potatoes and carrots -- optional

In large pot brown peppers and onions in margarine until golden. Add
meat and brown. Stir in tomatoes, 1 1/4 cup water, garlic and simmer for
1 hour.
Add 5 cups water, boullion and simmer 30 more minutes. Make paste with
cornstarch and water and add to soup.
Bring to boil stirring til thickened.
Add marjoram, season with salt, tabasco and worchesershire sauce.


* Exported from MasterCook *

Rinder Rouladen

Recipe By :
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless beef round steak, tenderized -- trimmed
4 teaspoons prepared mustard
garlic salt, pepper
6 uncooked bacon
1 medium onion -- chopped
dill pickle spears
1 tablespoon vegetable oil
1 tablespoon margarine
2 cups water
2 tablespoons flour

Pound beef 1/4 inch thick. Cut into four strips, each about 4 x 8 inches
Spread each strip with mustard and generously sprinkle with salt and pepper.
Lay one slice bacon down the center, top with 1 T. onion. Cut the
pickles in half crosswise and lay one piece across the narrow end of the
beef. Roll up and secure with toothpicks or strong thread.
Heat oil and margarine in large skillet on medium heat. Add rolls and
brown well on all sides. Add 1 1/2 cups water and the remaining bacon
and onion. Cover and bring to a boil. Reduce heat and simmer for 1
1/2-2 hours until beef is very tender. With slotted spoon place rolls
on platter and keep warm.
Strain pan juices into 2 cup glass measuring cup. If needed add water to
make 2 cups total.
Return juices to pan. Stir together 1/2 cup water and flour. Make into
gravy. Serve with beef rolls.

* Exported from MasterCook *

Spatzle

Recipe By :Terri Dakin, Wurzburg Germany 1990
Serving Size : 4 Preparation Time :0:00
Categories : Breads Ethnic
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 teaspoon salt
2 eggs
1/3 cup water

Beat flour, salt, eggs and water til smooth.
Drop into salted boiling water with spatzle maker, return to hard boil
and remove with spoon.
Place in covered dish to keep warm, while repeating with remaining dough.

Kase Spatzel:
caramelize onions and layer onions, fresh cracked pepper, shredded
Emmenthaler cheese, and cooked spatzel.


* Exported from MasterCook *

Wiener Schnitzel

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 veal cutlets, boneless
1 teaspoon salt
1/2 teaspoon pepper
2 eggs -- beaten
1 cup seasoned bread crumbs
4 tablespoons margarine
2 tablespoons oil
lemon wedges
parsley -- minced

Pound veal cutlets slightly. Sprinkle with salt and pepper on both
sides. Dip in beaten egg and then breadcrumbs. Heat margarine and oil
until bubbles form. Place Veal cutlets in pan and cook at medium heat
for 10-15 minutes on each side. Schnitzel must be crisp and golden brown.
Garnish with lemon wedges and minced parsley.

"Goomba38" > wrote in message
. ..
> Janet B. wrote:
>
>>>
>>> We are grilling various wursts and such...
>>>
>>>
>>> --
>>> Best
>>> Greg
>> Sour cream cucumber salad.
>> Janet
> That's what I was going to suggest. With lots of dill!

Great minds, and all that. I have one more batch that I can make with my
garden cucumbers, then I do without until I can have home-grown cucumbers
again next season.
Janet

"Steve Pope" > wrote in message
...
> Dee Dee > wrote:
>
>>Greg, my red cabbage and apples dish always gets tossed. I've tried so
>>many
>>recipes over the years. Do you have a recipe that you like specifically
>>that you would like to post?
>
> I've used Helen Brown's recipes (there are two, I think) for this
> dish and I like it. Not sure how well it goes over with a crowd.
>
> I'll dig them up if you like.
>
> Steve

Yes, I'd like to try a recipe that is liked.
Thank you.
Dee De

"Gregory Morrow" > wrote in message
...
> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
> looking
> for idears for this cook - out. I'm making red cabbage and apples and
> will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???
>
> We are grilling various wursts and such...
>
>
> --
> Best
> Greg
>
>
>
>

Sort of a sweet side dish......

Rainbow Fruit Salad (Regenbogen-Fruchtsalat)

5 oz. white grapes
5 oz. black grapes
9 oz. plums
2 small aromatic apples
2 small aromatic pears
4 Tbsp cranberry jam
4 oz. dry sherry
2 oz. chopped walnuts

Wash fruit, cut grapes and plums in halves and remove pits and kernels. Cut
plums into wedges. Peel apples and pears, half, core and cut halves
lengthwise into slices. Combine fruits in large bowl. Strain cranberry jam
through a sieve and stir in sherry. Add to fruit and marinade for approx.
30 minutes. Sprinkle with chopped nuts before serving.

Note: Recipe says it serves four. But with those measurements, I think I
could eat it alone....If you want to try it, up the ingredients. Sounds
good. I found it in a German cookbook Called "His Tradition Lives
On.......Sweet Temptations of a la Ludwig II" (this was crazy Ludwig of
Barvaria)....he may have been nuts but his recipe collection seems pretty
good.
-ginny

"Gregory Morrow" wrote:
> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
> for idears for this cook - out. I'm making red cabbage and apples and will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???

Sauerbraten
House & Garden January 1963

ingredients
6 pound rump of beef or rolled boned chuck
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps

preparation
It is best to have the meat in one solid piece, but if it is boned and
rolled, make sure it has no added covering of suet. Combine the
vinegar, wine, water and seasonings, pour this mixture over the meat.
Add the sliced onions. Keep meat in the refrigerator, covered with
marinade, for 1-3 days, turning occasionally. (Purists say it should
be 3 days; I find 1 day sufficient.) Remove meat from marinade, wipe
dry with paper towels and brown in the shortening over high heat,
sprinkling with 1 tablespoon flour. Strain and add marinade, cover,
lower heat and cook gently for 4-5 hours, until fork-tender. Remove
meat and keep in warm place. Pour off the stock. In the same kettle,
melt the butter, add the remaining flour and the sugar, stirring until
smooth and browned. Slowly add the stock, cooking until smooth and
thickened. Add the crushed gingersnaps, and cook until dissolved.
Replace meat in the sauce and cook 1/2 hour longer. Meanwhile, cook
noodles to serve with the sauerbraten. This dish tastes better the
second day.


Sheldon

"Gregory Morrow" > wrote in message
...
> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
> looking
> for idears for this cook - out. I'm making red cabbage and apples and
> will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???
>
> We are grilling various wursts and such...
>
>
> --
> Best
> Greg
>
I dunno if bread was a "side dish" item for you, but served at most meals
I ate in Germany. Mostly rye, or the artisanal type round breads, with real
butter; strawberry jam, or mustard, or liverwurst/bologna/headcheese of all
kinds.
Cheeses of all kinds. Asparagus pickles, pickles of any kind, pound cake or
sweet roll things with apples or plums.
A favorite in the region I stayed in at this time of year was a kind of
onion tart, served with new wine. Somethingsomething mit Musik. Referring
to onions' ability to produce flatulence.
Wish I was there.
Edrena

The Joneses wrote:

> A favorite in the region I stayed in at this time of year was a kind of
> onion tart, served with new wine. Somethingsomething mit Musik. Referring
> to onions' ability to produce flatulence.

Zwiebelkuchen! Oh yeahhhhhhhhhhhhh. Nice memory.
We used to travel to all the local (as well as distant festivals, on
public relations work so to speak) and were often wined and dined with
wonderful treats such as this.
I've never made it myself before but it shouldn't be too hard. I might
have to find a recipe and make some...

Dee Dee > wrote:

>"Steve Pope" > wrote in message

[ red cabbage and apples ]

>> I've used Helen Brown's recipes (there are two, I think) for this
>> dish and I like it. Not sure how well it goes over with a crowd.

>Yes, I'd like to try a recipe that is liked.

She has three red cabbage recipes total, but I'll just type in two,
one without apples and one with.

Red Cabbage #1 -- from Helen Brown

1 onion
1/4 cup butter
1 small red cabbage
1 cup red wine
1 t sugar
1/4 t ground allspice
salt and pepper

Cook the sliced onion in butter until wilted. Add shredded
red cabbage, wine, sugar, salt, pepper, allspice. Mix, then
cover and cook until cabbage is tender.

Red Cabbage and Apples -- from Helen Brown

1/4 cup chopped onion
1/4 cup butter
1 medium red cabbage
1/2 cup red wine
1 T brown sugar
2 sour apples
salt and pepper

Cook the chopped onion in butter with the brown sugar. When
brown, add shredded red cabbage, wine, sliced apples, salt, pepper.
Cook until cabbage is tender.

The first of the above recipes is said to go with pork,
the second with goose.

For the wine, I think it's pretty clear you want something like
a gamay or pinot noir.

Steve

"The Joneses" > wrote in message
...
>> A favorite in the region I stayed in at this time of year was a kind of
> onion tart, served with new wine. Somethingsomething mit Musik. Referring
> to onions' ability to produce flatulence.
> Wish I was there.
> Edrena
>
Zwiebelkuchen? I also had it once in an area about an hour north of
Frankfurt. Someone explained to me that the new wine was actually new grape
juice mixed with the fruit remnants from the barrels when the wine is
bottled. (Hence the term "bottom of the barrel?") The restaurant would
only serve one glass per customer because they claimed the very active
fermentation would make you sick more easily than "normal wine." I
survived. And I liked the quiche and wine combination.

Tschuss,
Pablo

Steve Pope wrote:

> She has three red cabbage recipes total, but I'll just type in two,
> one without apples and one with.
>
> Red Cabbage #1 -- from Helen Brown
>
> 1 onion
> 1/4 cup butter
> 1 small red cabbage
> 1 cup red wine
> 1 t sugar
> 1/4 t ground allspice
> salt and pepper
>
> Cook the sliced onion in butter until wilted. Add shredded
> red cabbage, wine, sugar, salt, pepper, allspice. Mix, then
> cover and cook until cabbage is tender.
>
> Red Cabbage and Apples -- from Helen Brown
>
> 1/4 cup chopped onion
> 1/4 cup butter
> 1 medium red cabbage
> 1/2 cup red wine
> 1 T brown sugar
> 2 sour apples
> salt and pepper
>
> Cook the chopped onion in butter with the brown sugar. When
> brown, add shredded red cabbage, wine, sliced apples, salt, pepper.
> Cook until cabbage is tender.
>
> The first of the above recipes is said to go with pork,
> the second with goose.
>
> For the wine, I think it's pretty clear you want something like
> a gamay or pinot noir.
>
> Steve

No pork fat? Bacon would add a lot of flavor and would be more traditional.

kilikini wrote:
> The Joneses wrote:
>> "Gregory Morrow" > wrote in
>> message ...
>>> We're having an Oktoberfest cook - out next weekend...
>>>
>>> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
>>> looking
>>> for idears for this cook - out. I'm making red cabbage and apples
>>> and will
>>> bring some sauerkraut, but I'm looking for other stuff, too. Anyone
>>> have any brilliant suggestions...???
>>>
>>> We are grilling various wursts and such...
>>>
>>>
>>> --
>>> Best
>>> Greg
>>>
>> I dunno if bread was a "side dish" item for you, but served at most
>> meals I ate in Germany. Mostly rye, or the artisanal type round
>> breads, with real butter; strawberry jam, or mustard, or
>> liverwurst/bologna/headcheese of all kinds.
>> Cheeses of all kinds. Asparagus pickles, pickles of any kind, pound
>> cake or sweet roll things with apples or plums.
>> A favorite in the region I stayed in at this time of year was a kind
>> of onion tart, served with new wine. Somethingsomething mit Musik.
>> Referring to onions' ability to produce flatulence.
>> Wish I was there.
>> Edrena
>
> You forgot to mention Pumpernickle! That was a staple in my house when I
> was a kid. :~)
>
> kili
>
>
Me too, and we can still get a real version at the local bakery in town.

George > wrote:

>Steve Pope wrote:

>> Red Cabbage #1 -- from Helen Brown
snip
>> Red Cabbage and Apples -- from Helen Brown
snip

> No pork fat? Bacon would add a lot of flavor and would be more
> traditional.

This absence reflects probably that this isn't a German recipe, but
I'm sure if Helen Brown were here she'd say "go for it" on the
pork fat.

Steve

"Steve Pope" > wrote in message
...
> Dee Dee > wrote:
>
>>"Steve Pope" > wrote in message
>
> [ red cabbage and apples ]
>
>>> I've used Helen Brown's recipes (there are two, I think) for this
>>> dish and I like it. Not sure how well it goes over with a crowd.
>
>>Yes, I'd like to try a recipe that is liked.
>
> She has three red cabbage recipes total, but I'll just type in two,
> one without apples and one with.
>
> Red Cabbage #1 -- from Helen Brown
>
> 1 onion
> 1/4 cup butter
> 1 small red cabbage
> 1 cup red wine
> 1 t sugar
> 1/4 t ground allspice
> salt and pepper
>
> Cook the sliced onion in butter until wilted. Add shredded
> red cabbage, wine, sugar, salt, pepper, allspice. Mix, then
> cover and cook until cabbage is tender.
>
> Red Cabbage and Apples -- from Helen Brown
>
> 1/4 cup chopped onion
> 1/4 cup butter
> 1 medium red cabbage
> 1/2 cup red wine
> 1 T brown sugar
> 2 sour apples
> salt and pepper
>
> Cook the chopped onion in butter with the brown sugar. When
> brown, add shredded red cabbage, wine, sliced apples, salt, pepper.
> Cook until cabbage is tender.
>
> The first of the above recipes is said to go with pork,
> the second with goose.
>
> For the wine, I think it's pretty clear you want something like
> a gamay or pinot noir.
>
> Steve

Thank you very, VERY much. I'll try both.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"Steve Pope" > wrote in message
...
> George > wrote:
>
>>Steve Pope wrote:
>
>>> Red Cabbage #1 -- from Helen Brown
> snip
>>> Red Cabbage and Apples -- from Helen Brown
> snip
>
>> No pork fat? Bacon would add a lot of flavor and would be more
>> traditional.
>
> This absence reflects probably that this isn't a German recipe, but
> I'm sure if Helen Brown were here she'd say "go for it" on the
> pork fat.
>
> Steve

I like the idea of making it without the pork fat. I'm not partial to that
taste. So I'm happy with them.
Dee Dee

On Sun, 30 Sep 2007 23:31:01 -0400, "kilikini"
> wrote:

>Christine Dabney wrote:
>> On Sun, 30 Sep 2007 18:45:46 -0500, "Gregory Morrow"
>> > wrote:
>>
>>> We're having an Oktoberfest cook - out next weekend...
>>>
>>> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
>>> looking for idears for this cook - out. I'm making red cabbage and
>>> apples and will bring some sauerkraut, but I'm looking for other
>>> stuff, too. Anyone have any brilliant suggestions...???
>>>
>>> We are grilling various wursts and such...
>>
>> German Potato salad!!!
>>
>> Christine
>
>Absolutely! My Grandmother's recipe is the best.
>
> -= Exported from BigOven =-
>
> Grandma C's German Potato Salad
>
<what looks like a good recipe snipped>

i've been having german potato salad cravings recently, but usually
cook for only one or two. do you suppose leftovers could be
microwaved successfully?

your pal,
blake

In article >,
"Virginia Tadrzynski" > wrote:

> Sort of a sweet side dish......
>
> Rainbow Fruit Salad (Regenbogen-Fruchtsalat)
>
> 5 oz. white grapes
> 5 oz. black grapes
> 9 oz. plums
> 2 small aromatic apples
> 2 small aromatic pears
> 4 Tbsp cranberry jam
> 4 oz. dry sherry
> 2 oz. chopped walnuts
>
> Wash fruit, cut grapes and plums in halves and remove pits and kernels. Cut
> plums into wedges. Peel apples and pears, half, core and cut halves
> lengthwise into slices. Combine fruits in large bowl. Strain cranberry jam
> through a sieve and stir in sherry. Add to fruit and marinade for approx.
> 30 minutes. Sprinkle with chopped nuts before serving.
>
> Note: Recipe says it serves four. But with those measurements, I think I
> could eat it alone....If you want to try it, up the ingredients. Sounds
> good. I found it in a German cookbook Called "His Tradition Lives
> On.......Sweet Temptations of a la Ludwig II" (this was crazy Ludwig of
> Barvaria)....he may have been nuts but his recipe collection seems pretty
> good.

How likely is it that he would have had access to cranberries (which are
a new world fruit)?

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Davlo wrote:
>
> "Sky" > wrote in message
> ...
> > Gregory Morrow wrote:
> >>
> >> We're having an Oktoberfest cook - out next weekend...
> >>
> >> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
> >> looking
> >> for idears for this cook - out. I'm making red cabbage and apples and
> >> will
> >> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> >> any brilliant suggestions...???
> >>
> >> We are grilling various wursts and such...
> >>
> >> --
> >> Best
> >> Greg
> >
> > I can't spell it, but what about spaetzle (sp??)?????? Then, how about
> > some german sausage of some sort, with assorted mustards??
> > weinersnitzle? Once past sauerkraut, I get lost. Oh, and don't forget
> > the beer
>
> Sky, the various wursts Morrow mentioned *are* German sausage of some sort.
> Wiener schnitzel is NOT a side dish - it's a main. Seems you are indeed
> lost.

Yep, I'm not familiar with German foods at all as was obvious At
least I know about spaetzle. Oh, and beer too <G>.

Sky, who never buys sauerkraut

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"blake murphy" > wrote in message
...
> On Sun, 30 Sep 2007 23:31:01 -0400, "kilikini"
> > wrote:
>
snip
> i've been having german potato salad cravings recently, but usually
> cook for only one or two. do you suppose leftovers could be
> microwaved successfully?
>
> your pal,
> blake

Why not? German potato salad can be heated successfully other ways. You
just want to heat slowly.
Janet

On Tue, 2 Oct 2007 05:53:16 -0400, "kilikini"
> wrote:

>blake murphy wrote:
>> On Sun, 30 Sep 2007 23:31:01 -0400, "kilikini"
>> > wrote:
>>
>>> Christine Dabney wrote:
>>>> On Sun, 30 Sep 2007 18:45:46 -0500, "Gregory Morrow"
>>>> > wrote:
>>>>
>>>>> We're having an Oktoberfest cook - out next weekend...
>>>>>
>>>>> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
>>>>> looking for idears for this cook - out. I'm making red cabbage and
>>>>> apples and will bring some sauerkraut, but I'm looking for other
>>>>> stuff, too. Anyone have any brilliant suggestions...???
>>>>>
>>>>> We are grilling various wursts and such...
>>>>
>>>> German Potato salad!!!
>>>>
>>>> Christine
>>>
>>> Absolutely! My Grandmother's recipe is the best.
>>>
>>> -= Exported from BigOven =-
>>>
>>> Grandma C's German Potato Salad
>>>
>> <what looks like a good recipe snipped>
>>
>> i've been having german potato salad cravings recently, but usually
>> cook for only one or two. do you suppose leftovers could be
>> microwaved successfully?
>>
>> your pal,
>> blake
>
>Oh heck yes! I nuke it all the time. :~)
>
>kili
>
o.k., thanks kili and janet. i knew it sounded good in theory, just
wondered if people did it.

your pal,
blake

On Sun, 30 Sep 2007 18:45:46 -0500, "Gregory Morrow"
> wrote:

>We're having an Oktoberfest cook - out next weekend...
>
>Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
>for idears for this cook - out. I'm making red cabbage and apples and will
>bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
>any brilliant suggestions...???


Sour cream beetroot salad. Cooked beetroots, peeled, sliced, mixed
with sour cream, salt, pepper and lots of chopped green onions.
Semmelknödel - stewed bread balls.
Kartoffelknödel - stewed potato balls.

Nathalie in Switzerland

Christine Dabney wrote:

> On Sun, 30 Sep 2007 18:45:46 -0500, "Gregory Morrow"
>
> > wrote:
> >We're having an Oktoberfest cook - out next weekend...
>
> >Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
> >for idears for this cook - out. I'm making red cabbage and apples and will
> >bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> >any brilliant suggestions...???
>
> >We are grilling various wursts and such...
>
> German Potato salad!!!


It was TOO HOT for an "Oktoberfest" sorta cook - out, at least for me
anyways...

Yesterday (Oct. 7th) was SUFFOCATING hot in Chicago, with temps and
humidity around 90, and a dew point that was 70+. I decided to stay
home in the air conditioning instead of sweltering around a grill in a
backyard with no discernible breeze...had an ice cold chicken - veg
salad and a yogurt smoothie here at home.

I have today off so will check with the gang over drinks later to see
how it went...I know they had a lot of stuff planned, including IIRC
sauerbraten. Hope the beer was cold at least (they have a large
"party fridge" in the garage for beverages)...

As some of you may have seen on the nooze, the Chicago Marathon was a
fiasco yesterday, with people literally dropping (in one case, flat
dead) to the pavement because of the heat. The marathon was cancelled
half - way through...even experienced and very fit runners were
aghast, saying it was the worst marathon they'd ever run because of
the heat. They guy that died, BTW, was a very fit 35 year - old cop
from Michigan...

The East Coast was torrid too, I heard that a runner in DC died from
the heat...

In any case, thanks to one and all for the suggestions, when it COOLS
off I'll be considering all of them for autumn/winter...

:-)


--
Best
Greg

In article >,
"Gregory Morrow" > wrote:

> We're having an Oktoberfest cook - out next weekend...
>
> Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
> for idears for this cook - out. I'm making red cabbage and apples and will
> bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> any brilliant suggestions...???
>
> We are grilling various wursts and such...

How do you define German? Mix some pineapple chunks and a little juice
with that sauerkraut -- pretty tasty.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our first three meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-11-2007

Melba's Jammin wrote:

> In article >,
> "Gregory Morrow" > wrote:
>
> > We're having an Oktoberfest cook - out next weekend...
>
> > Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
> > for idears for this cook - out. I'm making red cabbage and apples and will
> > bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
> > any brilliant suggestions...???
>
> > We are grilling various wursts and such...
>
> How do you define German? Mix some pineapple chunks and a little juice
> with that sauerkraut -- pretty tasty.



Ah, now *that's* interesting...thanks Barb...!!!


--
Best
Greg